3. Reduce heat to medium-low and add arrowroot powder. Whisk to combine. Cook for about a minute.
4. Add a 1/4 cup of almond milk at a time until about 2 cups have been added, whisking after each addition to prevent clumps. Cook for 2 minutes.

5. Transfer to a blender and add salt, pepper, nutritional yeast, garlic powder, vegan parmesan cheese, and red pepper flake, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed - it should taste pretty cheesy and salty.

6. Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.

7. Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.